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Journal of Animal Breeding and Genetics = Zeitschrift Fur Tierzuchtung Und Zuchtungsbiologie
|
December 6, 2007
New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry
E Huff-Lonergan, S M Lonergan
Meat Science
|
September 6, 2011
Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef
M J Anderson, S M Lonergan, E Huff-Lonergan
Journal of Dairy Science
|
August 5, 2004
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactation
K A Cummins, S M Lonergan, E Huff-Lonergan
Journal of Animal Science
|
April 1, 1995
Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle
E Huff-Lonergan, F C Parrish, R M Robson
Meat Science
|
August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values
M J Anderson, S M Lonergan, E Huff-Lonergan
Journal of Animal Science
|
April 1, 1996
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating titin and nebulin in postmortem bovine muscle
E Huff-Lonergan, T Mitsuhashi, F C Parrish, et al.
Journal of Animal Science
|
September 13, 2003
Effect of dietary protein on calpastatin in canine skeletal muscle
E E Helman, E Huff-Lonergan, G M Davenport, et al.
Journal of Animal Science
|
March 23, 2004
Influence of early postmortem protein oxidation on beef quality
L J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science
|
May 14, 2005
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin
K R Maddock, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science
|
November 16, 2004
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain
L J Rowe, K R Maddock, S M Lonergan, et al.
Page
of 5
Search research articles
Search
Showing results (1-10 of 47) with videos related to
Sort By:
Page
of 5
Journal of Animal Breeding and Genetics = Zeitschrift Fur Tierzuchtung Und Zuchtungsbiologie
|
December 6, 2007
New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry
E Huff-Lonergan, S M Lonergan
Meat Science
|
September 6, 2011
Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef
M J Anderson, S M Lonergan, E Huff-Lonergan
Journal of Dairy Science
|
August 5, 2004
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactation
K A Cummins, S M Lonergan, E Huff-Lonergan
Journal of Animal Science
|
April 1, 1995
Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle
E Huff-Lonergan, F C Parrish, R M Robson
Meat Science
|
August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values
M J Anderson, S M Lonergan, E Huff-Lonergan
Journal of Animal Science
|
April 1, 1996
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating titin and nebulin in postmortem bovine muscle
E Huff-Lonergan, T Mitsuhashi, F C Parrish, et al.
Journal of Animal Science
|
September 13, 2003
Effect of dietary protein on calpastatin in canine skeletal muscle
E E Helman, E Huff-Lonergan, G M Davenport, et al.
Journal of Animal Science
|
March 23, 2004
Influence of early postmortem protein oxidation on beef quality
L J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science
|
May 14, 2005
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin
K R Maddock, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science
|
November 16, 2004
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain
L J Rowe, K R Maddock, S M Lonergan, et al.
Page
of 5